In need some lighter meals this month that are still full of flavour? This Courgette, Spinach & Wensleydale Blue Frittata fits the bill perfectly. Ideal as a quick lunch or weekend brunch dish, it’s delicious served both hot and cold and can be adapted with different Wensleydale Cheeses and flavoured Yorkshire Rapeseed Oils. For more recipe inspiration visit www.wensleydale.co.uk
Continue the festive feasting into 2022 with these Boozy Fig & Yorkshire Blue Stacked Sponges from the teams at Yorkshire Rapeseed Oil and Shepherds Purse Cheeses. An indulgent sweet treat and full of classic flavours, the delicate sweetness of the figs paired with the honey work beautifully with the mild and creamy Yorkshire Blue cheese whilst the boozy addition takes this sweet treat to another level! For more recipe inspiration visit www.yorkshirerapeseedoil.co.uk
A side dish not to be side lined! This mouth-watering Potato Gratin recipe from the team at Shepherds Purse uses their award winning Harrogate Blue Cheese to create an indulgent and flavoursome accompaniment to any meal. For more recipe inspiration and to buy online visit www.shepherdspurse.co.uk
Quick and easy, this tartlet using Wensleydale, apple chutney and spinach is the perfect mid-week supper and can be adapted to use whatever you have to hand in the fridge. For more recipe inspiration and to buy online visit www.wensleydale.co.uk
Get a head start on National Cheese Toastie Day on 27th October with this delicious version from the team at The Yorkshire Creamery in Hawes. Undeniably one of the nation’s favourite comfort foods, The Yorkshire Creamery, part of the historic Wensleydale Dairy Products are launching the annual day to celebrate the ultimate snack and are inviting the nation to show its love for the mighty toastie by dusting off their own toastie machine. Using their Yorkshire Red cheese paired with pineapple and ham, this toastie channels a pineapple pizza and is the perfect lunchtime pick me up! For more information on The Yorkshire Creamery’s range visit their website www.yorkshirecreamery.co.uk
With Autumn on the way, what better way to celebrate the turn in season than a comforting and indulgent risotto. This recipe from North Yorkshire based Shepherds Purse Cheeses pairs their multi award-winning Harrogate Blue with seasonal mushrooms to create a seriously delicious supper. For more recipe inspiration visit www.shepherdspurse.co.uk
With the light nights and warmer weather it’s time to put away the stock pot and turn our attentions to a lighter supper for the spring months ahead. This simple salad from the team at Shepherds Purse Cheeses in Thirsk, team’s seasonal fresh beetroot with their famous Yorkshire Fettle cheese to add a touch of decadence to a simple yet delicious meal.
Boil a pan of water and add the cauliflower florets. Cook for about 10 minutes or until tender and then drain. Fry the bacon lardons until coloured, remove from the pan and set aside but leave the fat in the pan. Add the mushrooms and fry for 2 -3 minutes then set aside. Melt the butter in a saucepan and add the flour to make a roux. Stir in the mustard powder, grated cheese and double cream. The mixture should be thick and creamy once the cheese has melted. Season to taste, then add the bacon and mushrooms. Preheat the oven to 180°C/350°F/Gas 4. Place the cauliflower in an ovenproof casserole dish and pour over the sauce. Sprinkle a pinch of freshly ground nutmeg over the top. Mix the breadcrumbs with the parmesan/monchego cheese and sprinkle over the mixture. Cook for 15 minutes or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp salad and crusty bread.
1) Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min. 2) Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well. 3) Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini. 4) Spread each slice of the toasted baguette with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. 5) A little spoon of pesto will make the whole dish sing. Serve immediately.
1. Preheat the oven to 170C/325F/Gas3. Line a 24x24cm tin with baking parchment 2. Bring a pan of water to the boil. Put the plain and milk chocolate with the butter in a large bowl, place over the boiling water, switch off the heat and allow to melt 3. In a separate bowl, whisk the eggs and sugar together until light fluffy and creamy. Add the beer and whisk in thoroughly, followed by the melted chocolate and butter, beat in until all combined again. 4. Sieve the flour and cocoa powder into the eggs and fold in until thoroughly combined, then fold in the nuts and remaining white chocolate pieces. 5. Pour the chocolate mixture into the prepared tin. Place in the oven and bake for 20 minutes. The top should be firm but the inside should still feel soft, ie still have a slight wobble. It should still be gooey!. 6. Allow the brownies to cool in the tin 7. To make the frosting, beat the fettle and milk together with an electric hand mixer until soft. Gradually add the icing sugar, beating now with a wooden spoon to avoid a volcanic storm. Beat vigorously until soft 8. When the brownie has cooled, spread the icing over the top and cut the brownies into squares.
# Mix Dijon mustard and garlic with lemon juice. # Add balsamic vinegar and then the olive oil, season and put to one side. # Wipe the fruit and cut around the stone into orange-like segments and put in a bowl. # Carefully cut the Yorkshire Fettle into 1/2 inch cubes and add to the fruit along with stoned black olives. # Make brioche croutons 1/4 inch dice by frying in oil and butter and put to drain. # Put the salad leaves into a bowl with the rest of the ingredients. # Add half of the dressing and check for seasoning. # Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing. # Top with chives and croutons.
